Berries of sea buckthorn (Hippophaë rhamnoides L.) are rich in both fat-soluble and water-soluble
bioactive compounds. The hydrophilic fraction contains substantial amounts of
flavonoids and vitamin C while the hydrophobic fraction constitutes of triacylglycerols
high in monounsaturated fatty acids, plant sterols and vitamin K [1]. However, the berries have a low consumer
acceptance due strong acidity and astringency, related to the high contents of
malic acid, quinic acid and phenolic compounds [2]. Previously, we were able to reduce acidity of sea buckthorn juice using
malolactic fermentation with Lactobacillus
plantarum as a bioprocessing method [3].

As production of both primary
and secondary metabolites by microbes during fermentation, the changes in the chemical
composition of the food matrix can be complex. Thus, interest towards NMR
spectroscopy or LC-MS based metabolomics for analysis of fermented food samples
has been increasing [4]. Here we evaluate the potential of using non-targeted
1H NMR metabolomics as a tool for detecting changes in metabolite composition
of sea buckthorn juice fermented with Lactobacillus
plantarum.

[1] T. Beveridge, T. Li, B.D. Oomah, A. Smith, J. Agric. Food Chem.,
3480-3488 (1999).

[2] X. Tang, N. Kälviäinen, H. Tuorila, LWT – Food Sci. Technol., 34,
102-110 (2001).

[3] N. Markkinen, O. Laaksonen, R. Nahku, R. Kuldjärv, B. Yang, Food Chem., 286,
204-215 (2019).

[4] Y-S. Hong, Magn. Reson. Chem., 49, S13-S21 (2011).